Earl Grey Cookies aka. Foggy London Cookies

What can I say – it is the perfect weather for these cookies here in Berlin right now. Wet, cold and even some fog in the morning – almost as if you were in London ;) Autumn or should I say winter hits us early this year…. brrr :(

But are we complaining? No! Well yes……….. it is really bad right now :P

Earl Grey Cookies “Foggy London” | Bake to the roots

Earl Grey Cookies “Foggy London” | Bake to the roots

Earl Grey Cookies “Foggy London” | Bake to the roots

Anyways – I have some nice cookies for you today: Earl Grey Cookies aka. “Foggy London Cookies”. Good match with that weather outside, right? ;) Delicious buttery crisp cookies with a hint of Earl Grey Tea. Mmmmm…

They are pretty easy to make. One of those recipes, where you make a big roll of dough, cool it and then cut slices to get the cookies. Anybody can do that – even those saying they can’t bake. Yes you can! ;) So no more excuses for you not having something homemade for your guests coming over for a coffee or tea. Treat your guests well! With cookies! ;)

DIRECTIONS / ZUBEREITUNG

1. Remove the vanilla bean sees from the vanilla bean pod and mix with the sugar and confectioner’s sugar in a small bowl until well combined – works best with your fingers. Keep the used vanilla bean pod to make vanilla extract (recipe here) or place in a airtight container with sugar to get vanilla sugar.

2. In a large bowl beat the butter and sugar mixture on high speed until light and fluffy. Add the egg and mix until well combined. Mix the flour with baking powder and earl grey tea and add to the bowl. Mix until you get a soft dough. Take out of the bowl and form a long roll (use some flour if it is too sticky) – wrap in plastic wrap and place in the fridge for at least 2 hours or over night.

3. Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment. Roll the cooled dough in sugar and slice into 1/4 inch (0,6cm) thick slices and place on the baking sheet. Bake for 6-8 minutes – the edges should have some color and the center should be set. Do not over bake or they will get too dry. Let cool down on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool down completely.

Remove the vanilla bean sees from the vanilla bean pod and mix with the sugar and confectioner's sugar in a small bowl until well combined - works best with your fingers. Keep the used vanilla bean pod to make vanilla extract or place in a airtight container with sugar to get vanilla sugar.

In a large bowl beat the butter and sugar mixture on high speed until light and fluffy. Add the egg and mix until well combined. Mix the flour with baking powder and earl grey tea and add to the bowl. Mix until you get a soft dough. Take out of the bowl and form a long roll (use some flour if it is too sticky) - wrap in plastic wrap and place in the fridge for at least 2 hours or over night.

Preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment. Roll the cooled dough in sugar and slice into 1/4 inch (0,6cm) thick slices and place on the baking sheet. Bake for 6-8 minutes - the edges should have some color and the center should be set. Do not over bake or they will get too dry. Let cool down on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool down completely.

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About me

Hi, my name is Marc. I'm a graphic designer.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
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